Many products we call food are actually classified as an "Industrially produced edible substance." -Brazilian scientist Fernanda Rauber. That makes a lot of sense when you see the ingredients they put into the food. Stuff you won't find in your kitchen. Silicon dioxide is used in seasonings and other powdered ingredients to prevent clumping. Silicon dioxide is the main component of sand. Sodium Lauryl Sulfate is a surfactant used in most soaps. Basically it makes removing dirt easier. It's also found in "dried egg product" which is used in shelf-stable baked goods. Store bought bread contains dough conditioners and stabilizers, and mold inhibitors, things that are only necessary when bread is produced on a huge scale. Dough conditioners improve the texture and rising action of the bread, stabilizers help keep the bread from dropping as the tray shakes back and forth down the conveyor belt. And mold inhibitors keep the bread from going bad as quickly as it normally would. This is the most common type of toxic ingredient you will come across. Ingredients designed to make the food last longer. These are known as preservatives, which make digestion difficult. Also in things used to cook and serve the foods, there are dangerous chemicals. In stoneware there can be lead, cadmium, BPA, and phthalates. Glassware can contain these as well. In cookware there is a teflon non-stick coating, which can get into the food if overheated or scratched. Cupboards can contain formaldehyde, a chemical used in embalming fluid, in the glues used to make composite wood. This is just the tip of the iceberg. There are so many toxic ingredients, you’d have to look up each one you find. This is meant to prove to you that there is a problem concerning manufacturing and human health.
Brazilian Scientist calls ultra-processed food "Industrially produced edible substance."
https://www.theguardian.com/food/2023/sep/06/ultra-processed-foods-the-19-things-everyone-needs-to-know
Silicon dioxide
https://jnanobiotechnology.biomedcentral.com/articles/10.1186/s12951-021-00916-2
Sodium Lauryl Sulfate (sodium dodecyl sulfate)
https://draxe.com/beauty/sodium-lauryl-sulfate/
Bread dough conditioners:
https://ovenfreshdelivery.com/dough-conditioners-what-they-are-and-why-you-should-look-out-for-them/
https://maverikoils.com/everything-under-the-sun-about-dough-conditioners/
Preservatives:
https://pmc.ncbi.nlm.nih.gov/articles/PMC6835893/
Toxic items at dollar tree (glassware and stoneware, this is true for the mainstays walmart brand as well.)
https://environmentaldefence.ca/2021/06/11/toxics-dollar-tree-products-canada/
Formaldehyde in cupboards:
https://hauslane.com/blogs/resources/3-types-of-non-toxic-kitchen-cabinets-for-your-remodel
In this age of convenience, the prevalence of ultra-processed foods has sparked concern over their health implications. Many items we consume contain additives and preservatives that can prolong shelf life but may pose risks. For example, sodium lauryl sulfate, found in various products, can have repercussions for human health if ingested regularly. Additionally, silicon dioxide, while effective as an anti-caking agent, raises questions about its long-term effects on our bodies. Beyond food, toxic substances lurk in our kitchenware. Common materials are often tainted with harmful chemicals like lead and cadmium. Non-stick cookware, with its Teflon coating, can release toxic fumes when overheated, raising potential health risks. It’s crucial to examine not only the food we consume but also the equipment we use to prepare it. Moreover, commercial bread often contains dough conditioners to maintain quality during mass production. While they improve texture, these ingredients add to the list of chemical components that may disrupt digestion and overall health. With the increasing awareness around food safety, consumers are urged to scrutinize labels and opt for fresher, more natural alternatives when possible. Educate yourself on food additives, and you might find healthier choices that align more closely with whole, unprocessed options.
